Ingredients
Tofu ricotta
- 200 g plain firm tofu drained and blotted dry; about 7 ounces
- 1 tablespoon lemon juice 15 g
- 1 teaspoon olive oil 4.5 g
- 1 small clove garlic 3 g, finely grated
- 1/4 teaspoon fine salt 1.5 g
- 1/4 teaspoon black pepper 0.5 g, divided
To assemble
- 2 thick slices vegan sourdough bread 120 g total, weighed before toasting
- 200 g cherry tomatoes about 1 1/3 cups, halved
- 2 teaspoons olive oil 9 g
- 20 g arugula washed and dried, about 1 loose cup
Equipment
- 1 Mixing bowl
- 1 Fork
- 1 Skillet
- 1 toaster
Instructions
Method
- Mash the drained tofu in a bowl with lemon juice, 1 teaspoon olive oil, garlic, salt and half the pepper. Leave small curds, or briefly pulse in a food processor for a finer texture. Add a teaspoon of water only if needed for spreading.
- Heat 2 teaspoons olive oil in a skillet over medium to medium-high heat. Add the tomatoes cut-side down. Cook for 3–4 minutes, then stir and cook for another 2–4 minutes until softened with browned spots; lower the heat if they scorch.
- Toast the sourdough until golden and crisp. Divide the tofu spread between the two slices.
- Spoon the tomatoes over the spread, leaving excess watery pan liquid behind. Finish with arugula and the remaining pepper. Serve immediately, one toast per serving.
Nutrition
Serving: 1 toast (1/2 batch)Calories: 392kcalCarbohydrates: 39.3gProtein: 25gFat: 17.2gSaturated Fat: 2.6gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 7.1gSodium: 674mgPotassium: 598mgFiber: 5.1gCalcium: 745mgIron: 5.5mg
Notes
Use tofu suitable for eating without further cooking and follow its package directions. Contains soy and wheat. Keep extra spread and tomatoes separate from bread, refrigerate within 2 hours (1 hour above 90°F/32°C), and use within 3–4 days or earlier package guidance. Nutrition is an ingredient-sum estimate per toast using USDA SR Legacy firm calcium-set tofu and sourdough weights, including all oil; brands and tofu coagulants vary. Sugar and trans fat are not estimated because source data are incomplete. Cooking-sensitive vitamins are omitted. Optional nutritional yeast and additional water are not included in the estimate.
